|Is produce grown following sustainable or biodynamic gardening healthier?
A friend asked me this question recently. Of course I cannot prove it with statistical data that my produce has more nutritional value than what you find in stores. Alone the fact that the harvesting happens hours before the produce comes to the market is a factor that should answer this question without leaving much room for doubts.
|What can I say about Celtic Sea Salt that proves the same point? Is this salt better for you than what you regularly buy at the grocery store?
I must admit that I was quite ignorant about salt until a few years ago!
What changed my thoughts on the use of standard salt was the reading of a book: "Seasalt's Hidden Powers" by Jacques de Langre, Ph.D. [ISBN 0-916508-42-0].
One may think that a book that is published by the same company that distributes Celtic Sea Salt could be a little bias. But half way into this book I was convinced that the standard salt will no longer be used in my kitchen!
You should read this book and tell me if I'm wrong.
I asked the publisher for permission to reprint page 43.
Iodine Laden Sea Breezes and Iodized Salt
The absence of iodine in food intake is known to be a cause of goiter, a pathological state of thyroidal overdevelopment and malfunction. The thyroid gland does not secrete enough hormones and enlarges to compensate for its inadequate secretion. In actuality, the disease is caused by a deficiency of several minerals in the organism rather than by a lack of the single iodine element. In a commendable effort at compensating for the total lack of iodine in white table salt, the Food and Drug Administration spells out the quantity of supplemented iodine 1 that must be added to refined salt.
1. Added in the form of inorganic potassium iodide or sodium iodide, this is a quick "fix" that cannot adequately supply the starved glandular tissues, because either of these iodide salts leave the organism in as little as 20 minutes. In order to stabilize the volatile iodide compound, dextrose is added which turns the iodized salt an eerie purplish cast. A third additive, a bleaching agent, rectifies this unappetizing color shift and so consumers unknowingly consume two extra chemicals when purchasing "iodized salt."
[ 43 ]
This page alone was enough for me to change my mind on standard salt.
But you will find in this book many more facts that just make sense. So much sense that statistical proof is not necessary.
Consider that 93% of the salt manufactured by the industry is used for chemical use - the chemical industry requires pure Sodium Chloride - other minerals are an impurity that must be removed!
It makes no business sense to manufacture a special salt for human consumption. Especially if those impurities can be sold for much more money as chemical elements to drug manufacturers.
Look at the chemical analysis of the Celtic Sea Salt and decide for yourself if you want to keep standard salt in your kitchen.
Click here to read the chemical analysis and a short description of the proprieties of each element contained in sea salts harvested by hand from pristine sea water.
Click here to read about Hawaiian Alaea Pink sea salt
This page expresses the personal opinion of Curzio Caravati and the information provided here is for educational purposes only, and is not intended as diagnosis, treatment or perscription for any desease. The decision to use, or not to use, any of this information is the sole responsibility of the reader.